| | |
|---|
| Code | Name | CR |
|---|
| |
| RHB10000 | COMMON CORE BASIC STUDIES | 90 |
| RHB11000 | General Basic Studies | |
| RHB11100 | Introductory Studies | 3 |
| CCC11106 | Studies and Information Acquisition | 1.5 |
| CCC11108 | Ethics | 1.5 |
| RHB11201 | Entrepreneurship and Society | 13.5 |
| CCC1120B | Public Economy | 1.5 |
| CCC1120C | Entrepreneurship | 3 |
| CCC1120D | Basics of Quality Management | 3 |
| CCC1120E | Man in the Working Community | 3 |
| RCC11205 | Basics of Book-keeping | 1.5 |
| RCC11206 | Accommodation as a Business | 1.5 |
| RHB11300 | Languages and Communication | 19.5 |
| RHB11310 | English | 6 |
| RHB1130A | Communication 1 | 3 |
| RHB1130B | Communication 2 | 1.5 |
| RCC11303 | Vocabulary in the Hospitality Industry | 3 |
| RHB11320 | First Official Language (Finnish) | 9 |
| RCC1131A | Communication 1 | 1.5 |
| RCC1131B | Communication 2 | 1.5 |
| RCC1131C | Viestintä 3 | 1.5 |
| RCC1131D | Business Finnish 1 | 1.5 |
| RCC1131E | Business Finnish 2 | 1.5 |
| RCC1131F | Business Finnish 3 | 1.5 |
| RCC1131G | Finnish for Foreigners 1 | 1.5 |
| RCC1131H | Finnish for Foreigners 2 | 1.5 |
| RCC1131I | Finnish for Foreigners 3 | 1.5 |
| RHB11330 | Second Official Language (Swedish) | 9 |
| RCC1132A | Communication 1 | 1.5 |
| RCC1132E | Communication 2 | 1.5 |
| RCC1132G | Communication 3 | 1.5 |
| RCC11325 | Språket inom företagslivet 1 | 1.5 |
| RCC11326 | Språket inom företagslivet 2 | 1.5 |
| RCC11327 | Språket inom företagslivet 3 | 1.5 |
| RCC11328 | Swedish for Foreigners 1 | 1.5 |
| RCC11329 | Swedish for Foreigners 2 | 1.5 |
| RCC11330 | Swedich for Foreigners | 1.5 |
| RHB11340 | German | 3 |
| RHB11326 | German, Professional Vocabulary in the Hotel and Restaurant Industry | |
| RHB11400 | Data Processing | 4.5 |
| CCC1140B | Basics of Data Processing | 1.5 |
| CCC1140C | Basics of Internet | 3 |
| RHB11500 | Mathematics and Natural Science Studies | 7.5 |
| RCC11501 | Basics of Business Mathematics | 1.5 |
| RCC11502 | Statistical Mathematics and Research Procedures | 1.5 |
| RCC11503 | Physics | 1.5 |
| RCC11504 | Basics of Environmental Protection | 1.5 |
| RCC11505 | Food Chemistry | 1.5 |
| RHB12000 | Professional Basic Studies | |
| RHB12100 | Business Economics and Legal Norms | 12 |
| RCC12101 | Computer-aided Planning in the Hospitality Industry | 3 |
| RCC12102 | Alcohol, Laws and Regulations | 1.5 |
| RCC12103 | Basics of Labour Legislation 1 | 1.5 |
| RCC12104 | Basics of Labour Legislation 2 | 1.5 |
| RCC12105 | Operations in Service Business | 4.5 |
| RHB12200 | Restaurant Service | 6 |
| RCC12201 | Dining-Room Service | 4.5 |
| RCC12202 | Oenology | 1.5 |
| RHB12300 | Food Production | 15 |
| RCC12301 | Food Production I | 7.5 |
| RCC12302 | Food Studies | 1.5 |
| RCC12303 | Nutrition I | 1.5 |
| RCC12304 | Nutrition I, part 2 | 1.5 |
| RCC12305 | Microbiology and Hygiene | 1.5 |
| RCC12306 | Product Hygiene and Quality Control | 1.5 |
| RHB12400 | Tourism and Accommodation Business Activities | 4.5 |
| RCC12401 | Introduction to Tourism | 1.5 |
| RCC12402 | Front Office Operations | 3 |
| RHB12500 | Language Studies | 6 |
| RCC12501 | French, Basic Course | 1.5 |
| RCC12502 | French, Continuing Course I | 1.5 |
| RCC12503 | French, Continuing Course II | 1.5 |
| RCC12504 | German, Professional Vocabulary in the Tourism Industry (optional) | 1.5 |
| |
| RHB20000 | SPECIAL PROFESSIONAL STUDIES | 60 |
| RHB21000 | Specialisation Alternative: Tourism Management | |
| RHB21100 | Tourism | 15 |
| RHB21101 | Environment and Types of Business in Tourism | 1.5 |
| RHB21102 | Product Planning and Development in Tourism | 1.5 |
| RHB21103 | Sales and Marketing in Tourism | 1.5 |
| RHB21104 | Travel Reservation and Distribution Systems | 1.5 |
| RHB2110A | Operations Management in Tourism and Accommodation | 6 |
| RHB21106 | Rural Tourism as a Business | 1.5 |
| RHB21107 | International Tourism | 1.5 |
| RHB21200 | Services Marketing | 15 |
| RHB21201 | Basics of Marketing | 1.5 |
| RHB21202 | Customer Service | 3 |
| RHB21203 | Marketing Communication in Service Industry | 3 |
| RHB21204 | Marketing Research and Planning | 3 |
| RHB21205 | Special Features of Services Marketing | 1.5 |
| RHB21206 | Planning and Developing a Business Idea in the Hospitality Industry | 3 |
| RHB21300 | Tourism and Accommodation Service | 15 |
| RHB21301 | Experience Tourism and Programme Services | 1.5 |
| RHB21302 | Travel Agency Services | 1.5 |
| RHB21303 | Development of Tourism at Local, Regional and National Level | 1.5 |
| RHB21304 | Environmental Management in Tourism | 1.5 |
| RHB21305 | Tourism Sociology | 1.5 |
| RHB2140A | Common Courses | 7.5 |
| RHB2140A | Rooms and Equipment Planning | 1.5 |
| RHB2140D | Logistics: Purchasing, Ordering and Storage | 1.5 |
| RHB2140G | Food Production and Planning | 1.5 |
| RHB2140J | Logistics: Purchasing, Ordering and Storage | 1.5 |
| RHB2140M | Conference and Banquetting Management I | 1.5 |
| RHB22300 | Business and Economic Administration | 15 |
| RHB22301 | Service Business Management | 3 |
| RHB22302 | Basics of Commercial Law | 1.5 |
| RHB22303 | Company Taxation | 1.5 |
| RHB22304 | Security within the Catering and Accommodation Industry | 1.5 |
| RHB22305 | Service Business Accounting | 1.5 |
| RHB22306 | Profitability Calculations in Service Industries | 1.5 |
| RHB22307 | Gross Margin Calculations in Service Industries | 1.5 |
| RHB22308 | Budget and Finance in Service Industries | 1.5 |
| RHB22309 | Internal and External Control | 1.5 |
| RHB22000 | Specialisation Alternative: Catering and Accommodation Operations | |
| RHB22100 | Catering and Restaurant Services | 15 |
| RHB22101 | Dining room Service II | 1.5 |
| RHB22102 | Conference and Banquetting Management | 1.5 |
| RHB22103 | Dining room Supervision I | 3 |
| RHB22504 | Oenology II | 1.5 |
| RHB22505 | Bar Studies | 1.5 |
| RHB2110B | Operations Management in Tourism and Accommodation | 6 |
| RHB22200 | Restaurant Service | 15 |
| RHB22201 | Dining Room Staff | 1.5 |
| RHB22602 | Food Cultures and Eating Trends | 3 |
| RHB22603 | Dining Room Supervision 2 | 3 |
| RHB2140B | Common Courses | 7.5 |
| RHB2140B | Rooms and Equipment Planning | 1.5 |
| RHB2140E | Conference and Banquetting Management I | 1.5 |
| RHB2140H | Food Production and Planning | 1.5 |
| RHB2140K | Logistics: Purchasing, Ordering and Storage | 1.5 |
| RHB2140N | Conference and Banquetting Management I | 1.5 |
| RHB23000 | Specialisation Alternative: Food Science and Catering Studies | |
| RHB23100 | Catering | 15 |
| RHB23101 | Food Production II | 3 |
| RHB23102 | Food Studies | 1.5 |
| RHB23103 | Nutrition II | 1.5 |
| RHB23104 | Food Production III | 6 |
| RHB23105 | Planning Process of Catering Services | 1.5 |
| RHB23106 | Food Cultures and Eating Trends | 1.5 |
| RHB23200 | Food Science | 15 |
| RHB23201 | Catering Service Management | 3 |
| RHB23202 | Product Development in Catering Services | 3 |
| RHB23203 | Planning and Supervision of Sanitation | 1.5 |
| RHB2140C | Common Courses | 7.5 |
| RHB2140C | Logistics: Purchasing, Ordering and Storage | 1.5 |
| RHB2140F | Conference and Banquetting Management I | 1.5 |
| RHB2140I | Logistics: Purchasing, Ordering and Storage | 1.5 |
| RHB2140L | Logistics: Purchasing, Ordering and Storage | 1.5 |
| RHB2140O | Conference and Banquetting Management I | 1.5 |
| |
| RHB30000 | OPTIONAL STUDIES | 15 |
| |
| RHB40000 | PRACTICAL TRAINING | 30 |
| |
| RHB50000 | THESIS | 15 |
